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Thanks to a booming interest in responsibly and lovingly made foods, the American cheese and beer scenes are flourishing. Brewers and cheesemakers across the country are dreaming up amazing stuff you’ll want to try. In that spirit of excitement, we bring you this new section featuring a select few standouts around the country. To help you find similar products close to home, check out How to Find Local Food and Farmers for a list of resources. And when you do find incredible foods near you, we want to hear about them! E-mail your suggestions to RealFood@MotherEarthNews.com with the subject line “Local Food Nomination.” Or nominate your favorites online or on Facebook.

Early spring is the ideal time to indulge in creamy goat cheeses and seasonal maibock beers, which are traditionally brewed in the dead of winter in anticipation of the coming spring. “Bock,” the name of the German beer style, also happens to mean “billy goat,” and having been brewed under the sign of the goat (Capricorn), it’s fitting that bubbly maibocks pair beautifully with zesty goat cheeses. With so many terrific options available, you’re sure to find a favorite springtime pairing of your own.

Gorgeous Goat Cheeses

Cheesemakers across the country are working magic on goat milk to bring us flavors as varied as lavender and fennel pollen (Purple Haze), sarsaparilla (Hoja Santa), ash (Haystack Peak) and pink peppercorns (Petit Bonheur).

Malty Maibock Beers

Maibocks are generally light to medium-colored and medium-bodied, with a malty richness that’s kept in check by a combination of spicy and floral hops. But, of course, individual brewers will put their own spin on tradition. What’s your local brewery up to this spring? Only one way to find out!

Capital BreweryMiddleton, Wis.This solidly malty, golden brew is balanced by the flavors and aromas of two popular types of hops: Liberty and Hallertau.

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